Eclairs
From Virginia Cookery-book, 1884
Serves 40
One pound of cake makes six pie-plate-fuls.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 107. The excerpt below is the record exactly as published.
Prepare a pound of sponge-cake made in the following proportions: one pound of sugar, one pound of eggs, w^eighed in the shell, and nine ounces of flour. Flavor with the juice and rind of a lemon. Bake in tin pie- plates. The cake should be not quite an inch thick after it has risen. Boil one quart of new milk ; beat the yolks of four eggs, with four table-spoonfuls of white sugar. When the milk has boiled up once pour it boiling upon the beaten eggs, stirring rapidly all the time. When well mixed return to the fire. Of three light table-spoon- fuls of corn-starch make a paste with a little cold milk, which stir immediately into the custard on the fire. Let it cook until well thickened, stirring all the while. Take off the fire and flavor while hot with a . teaspoonf ul of vanilla. Put a layer of this custard between two of the cakes. Make a chocolate icing for them of three table- spoonfuls of scraped chocolate, six table - spoonfuls of white sugar, two table-spoonfuls of sweet cream, and a very small piece of butter — say half an ounce. Let this VmOINIA COOKERY-BOOK. 237 icing simmer over the fire for a few minutes, when it can be immediately applied to the ^claires
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Cook this with the app: pantry check, scaling, and the assistant.